This photo doesn't look like much. But trust me. This was so delicious. So full of flavor. We're already planning on having it again. Like, next week.
Brian went to the grocery store this week to do some shopping. I really sent him for individual avocado cups because Emily is super obsessed. We tried the walmart ones this time and I think they are her fav!! And I'm a little lazy that I don't just make my own.
Anyway. Brian found this tuna and we were both super excited to try it. He searched for recipes and did all the cooking on this one. I just got to benefit from this wonderful dish. It was different, unexpected and so yum.
Ingredients:
2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1t grated fresh ginger
1 garlic cloves, grated
2 limes, juiced
2T soy sauce
pinch sugar
sea salt and freshly ground pepper
1/4C EVOO
1 (6 oz) block sushi-grade tuna
1 ripe avocado, halved, peeled, pitted and sliced
Directions:
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2T of EVOO. Stir together until well incorporated.
Place a skillet over medium-high heat and coat the remaining 2T of EVOO. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado (we actually didn't do this part) and the remaining cilantro sauce drizzled over the whole plate.
We served with white rice and brussel sprouts.
Enjoy! XOXO
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